Recipes Sautéed Carrots with Lemon and Marjoram 4.0 (1,260) 2 Reviews Lemon juice and garlic balance sweet sautéed carrots flavored with fresh marjoram. A simple yet exceptional side dish, it goes equally well alongside meat, fish, or poultry. Slideshow: Vegetable Side Dishes By Food & Wine Editors Updated on September 14, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Sara Forte Yield: 4 Ingredients 3 tablespoons olive oil 1 large clove garlic, minced 2 pounds carrots (about 16), cut diagonally into 1/2-inch slices 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon fresh-ground black pepper 1 tablespoon chopped fresh marjoram, or 1 teaspoon dried marjoram 4 teaspoons lemon juice Directions In a medium nonstick frying pan, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the garlic, carrots, sugar, 1/4 teaspoon of the salt, the pepper, and the dried marjoram, if using. Cook, covered, stirring occasionally, for 5 minutes. Uncover the pan. Raise the heat to moderate and cook, stirring frequently, until the carrots are very tender and beginning to brown, about 8 minutes longer. Remove the pan from the heat. Stir in the remaining 1 1/2 tablespoons oil and 1/4 teaspoon salt, the lemon juice, and the fresh marjoram, if using. Rate it Print